Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 10 | Large | Chillies Red Dry | For grinding |
| 1 | Piece | Turmeric/Haldi | For grinding |
| 2 | Tablespoon | Coriander/Dhania | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Teaspoon | Mustard Seed | For grinding |
| 10 | Nos | Pepper Corns | For grinding |
| 4 | Medium | Chillies Green | For slicing |
| 1 | Inch | Ginger | For slicing |
| 5 | Flakes/Seeds/Cloves | Garlic | For slicing |
| 3 | Medium | Onions | For slicing |
| 5 | Nos | Cloves (spice) | Mix with boiling meat |
| 1 | Piece | Cinnamon | Mix with boiling meat |
| 3 | Tablespoon | Vinegar | Add to tastge |
| As Required | Salt | to taste |
Method
1. Cut and wash any meat. - 1 kilogram
2. Grind the masala.
3. Prepare the sliced masala.
4. Mix meat, ground masala, cloves, cinnamon, salt and vinegar, with 3 cups of water.
Cook for one hour till the meat is tender.
5. Add pared 1/2 kg potatoes cut in cubes, with ghee, and the sliced masala and continue cooking till the potatoes are cooked.
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